Ingredients

How to prepare

Having a small stash of sponge biscuits always comes in handy. They will serve well as a side dish for yogurt and strawberries (or other fruit) or as a part of Italian-style desserts which have only been growing in popularity (tiramisu, from fruit and cream, etc.). Do you need a base for beehives and you do not have enough crumbs left?

Start with separating the yolks from the egg whites. Whip the yolks, sugar and water until foamy. Mix Nomix, the potato starch and baking powder thoroughly and mix them into the whipped yolks. Whip the egg whites into firm snow and mix it gently into the dough. 

You can form the biscuits on a sheet of baking paper using a small mocha spoon or you can pour the dough into a large pastry bag with a large tip. This will allow you to create even oblong shapes (if you prefer using those). It will be a piece of cake. You will have two baking trays of sponge biscuits ready before you know it. Bake at 170 °C for about 10-13 minutes.

Our tip: If you only wish to prepare material for punch balls, for example, pour the dough onto a sheet of baking paper and bake a thin layer, or you can bake it in a dusted form. Adjust the baking time accordingly. Let the baked bases mature for a couple of days and mill them. Process the crumbs using your favourite recipe as if they contained gluten.